In a large bowl, combine the baby spinach and endive and cherry tomatoes, sliced avocado, and pear slices. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the shaved Parmigiano and crumbled bacon or pancetta, hazelnuts, and pine nuts evenly over all four salads.